REVIEWED RECIPES |
More popular recipes... |
FEATURED |
SPECIAL RECIPES |
More featured recipes... |
WILD DUCK IN BAG | |
2 lg. ducks (mallards) or 1 lg. wild goose 1 pkg. (3/4 oz.) brown gravy mix 1/4 c. flour 1 1/2 tsp. salt 2 tbsp. sugar 1 c. hot water 2 tbsp. orange marmalade 1 can (6 oz.) frozen orange juice concentrate, thawed Preheat oven to 375 degrees. Combine all ingredients except waterfowl and pour into a large (14x20 inch) Brown-In-Bag. Place your bag in a 2 inch deep roasting pan. If birds are fatty, prick skin with a fork. Add fowl to bag turning each to moisten all sides. Close bag loosely with twist tie about 2 inches from ducks. Make six 1/2 inch slits in top of bag. Then cook ducks 1 1/2 to 2 hours or if you cook a goose for 2 1/2 hours or until they test tender. Pour sauce in bowl and after skimming off excess fat your gravy is ready to serve. |
1 review | Add review Share |
SUPPORT THIS RECIPE BY SHARING | |||
Print recipe: | Printer-friendly version | ||
Link to recipe: | Copy | ||
Email recipe to: |
ADD YOUR REVIEW |
RECIPE PULSE |
TRENDING NOW |
NEW RECIPES |
READER SUBMITTED |